Ingredients:

  • 12 corn tortillas, cut into triangles
  • 3 cups vegetable oil
  • 1 tsp fine sea salt
  • 1 lb tomatillos, husked and rinsed
  • 2 serrano peppers
  • 1 medium white onion, quartered
  • 3 cloves garlic, peeled
  • 1 cup chicken broth
  • 1 bunch fresh cilantro, roughly chopped
  • 1 tbsp oil
  • 4 ripe roma tomatoes, halved
  • 2 dried guajillo chiles, stems and seeds removed
  • 1 chipotle chile in adobo
  • 1/2 cup Cotija cheese, crumbled
  • 1/2 cup Mexican crema
  • 1 small red onion, thinly sliced into rings
  • 4 large eggs
  • 2 cups shredded cooked chicken breast

Instructions:

  1. Heat vegetable oil in a large cast iron skillet to 350°F (175°C).
  2. Fry corn tortilla triangles in small batches until mahogany-colored and rigid. Drain on paper towels and immediately sprinkle with salt.
  3. For Verdes Sauce: Roast tomatillos, serranos, onion, and garlic in a pan until charred. Blend with broth and cilantro until velvety.
  4. For Rojos Sauce: Toast guajillo chiles in oil for 30 seconds, then blend with tomatoes, chipotle, onion, garlic, and broth.
  5. Pour the chosen blended sauce back into the skillet over medium heat and simmer for 8-10 minutes until thickened.
  6. Use a high-heat flash-toss method to coat the fried tortilla chips in the sauce quickly, ensuring they remain crisp.
  7. Plate the chilaquiles and top with crumbled Cotija cheese, Mexican crema, red onion rings, and fresh cilantro.
  8. Optionally, serve with fried eggs or shredded cooked chicken breast.